How to make ricotta and spinach tortelli from Maremma


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Recipe for cooking Maremma tortelli, a typical gastronomic specialty of the Tuscan Maremma, with spinach and ricotta filling, to be served seasoned with ragù or, alternatively, with butter and sage for a light and healthy first course.


Prepare the Maremma tortelli

The recipe of the ricotta and spinach Maremma tortelli represents a typical first course of the Tuscan Maremma in the province of Grosseto.

They are characterized by a shape and size very different from that of the Emilian tortelli, having a square shape of a larger size than the classic ravioli.


They are prepared using flour and egg-based puff pastry, with a filling made of boiled spinach, ricotta, nutmeg and salt.

The sheet must be cut into rather wide strips to accommodate the filling and to be closed on itself, keeping a wide shape.

In addition to the spinach, chard and other field grass can also be always cooked beforehand.

The finished tortelli must be cooked in boiling water for a few minutes until the part hosting the filling swells.

Once drained, they can be seasoned with good ragù or more simply with butter and sage with the optional addition of finely grated pecorino cheese.

Spinach and ricotta tortelli from Maremma (March 2024)


Tags: First classics
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